Mango Glazed Duck Breast
with Paradise Rice
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Carrot
1
Coriander
½
Lime
½
Red Chilli
1
Garlic Clove
2
Duck Breasts
150
Basmati Rice
1
Chicken Stock Powder
25
Desiccated Coconut
80
Mango Chutney
Not included in your delivery
2
Water
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot and grate on the coarse side of your grater. Roughly chop the coriander (stalks and all). Zest, then halve the lime. Halve the chilli lengthways, remove the seeds then finely chop. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the pepper and cook until soft, 3-4 mins. Add the garlic and cook for 1 min. Stir in the rice. Add the water (see ingredients for amount) and chicken stock powder. Bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a medium frying pan/saucepan over medium heat (no oil!) Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. When golden, transfer to a bowl. We will add it to the rice later. Wipe out the pan and return it to a medium-high heat - it's time to cook the duck!
Pat the duck dry with kitchen paper. IMPORTANT: Wash your hands after handling raw duck and its packaging. Season the duck on both sides with salt and pepper. When the frying pan is hot, lay the duck in the pan (no oil), skin-side down, fry until the skin is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 15 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and rest in a warm place, (covered loosely in tin foil if you have some) for 10 minutes
Meanwhile, give the frying pan a quick wash and then pop back on a low heat. Add the mango chutney along with the water for the glaze (see ingredients for amount). Heat, stirring, until the mixture bubbles then cook for 2 mins until shiny and sticky. Remove from the heat and stir in a pinch of chilli and a squeeze of lime juice. Remove the pan from the heat.
When the duck is ready, remove from the oven and transfer to the pan with the glaze. Roll the duck in the glaze and leave to rest while you plate up. Fluff up the rice with a fork and stir in the carrot, lime zest, half the coriander, the remaining lime juice and coconut. Season to taste with salt and pepper if needed, then share between your plates. Thinly slice the duck breasts and lay alongside. Spoon the remaining glaze over the duck. Finish by sprinkling over the remaining coriander and a little more chilli. Enjoy!
